(For all ingredients, please use organic versions if available)
Serves 2
Vegan Egg Florentine
2 English muffins
2 cups baby spinach
1 (small container) silken tofu
1 tablespoon vinegar
1 tablespoon olive oil
2 pieces vegan Canadian bacon
Pinch seasoned salt

Vegan Hollandaise Sauce
¾ cup unsweetened soymilk
2 tablespoons vegan butter
1 heaping tablespoon cornstarch
Pinch turmeric
Pinch red pepper
Pinch seasoned salt
Juice of 1 small lemon
Pinch dill weed

Garnish
Pinch peppermint
Strawberries
Blackberries
Raspberries
Blueberries

Non-Alcoholic Mimosa
1 cup orange juice
1 cup sparkling pear juice or apple juice

Directions (to sauté spinach):
1. Put about a teaspoon of olive oil
2. Put in the spinach
3. Stir that spinach
4. Put in on about a medium flame
5. Take ⅓ cup of water
6. Put 1 tablespoon of vinegar
7. Quickly stir that
8. Cover it and let it steam up for a while
9. Turn flame off
10. Salt it a little bit with some seasoned salt
11. Place it in a bowl
12. Cover spinach (so that it stays warm)
13. Keep the sauce on the plate to cook the tofu

Directions (to make tofu):
1. Cover that back up to keep the sauce
2. Turn it way down so it doesn’t all evaporate
3. Slice tofu into two parts (do this horizontally because you can’t work with silken tofu any other way or it’ll just fall apart)
4. Add one teaspoon of olive oil to the pan
5. Swirl that around
6. Put tofu into the pan
7. Turned flame up
8. Take seasoned salt on the tofu and cover both sides
9. Let that cook on that side for just a moment and cover it
10. Flip tofu
11. Salt these other side
12. Cover it
13. Turn off flame

Directions (to toast english muffins):
1. Slice english muffins with a knife
2. Pop them in the toaster (you can toast these a light toast, you can toast them really dark)

Directions (to cook vegan canadian bacon):
1. Heat up the pan
2. Add a teaspoon of oil in the frying pan
3. Add vegan canadian bacon
4. Turn this up to a high flame
5. Flip it
6. Fry for a while
7. After finished put on the top of english muffins
8. Put tofu “poached eggs” on the top of vegan canadian bacon
9. Put a little bit of sautéed spinach on top
10. Put a nice fruit garnish (peppermint leaves, some berries) or anything else on the plate

Directions (to cook hollandaise sauce):
1. Take a regular sauce pan
2. Add 2 tablespoons of vegan butter (wait until all melted)
3. Add ¾ cup of unsweetened soymilk (not plain soymilk)
4. Stir that slowly (to sort of a steam)
5. Add some seasoned salt
6. Add a pinch of cayenne
7. Add a little bit of turmeric
8. Keep stirr this up (to thicken our sauce)
9. Turn the stove down
10. Squeeze in lemon’s worth of lemon juice
11. Keep stir
12. Use other bowl then pour another ¼ cup of unsweetened soymilk and a heaping fork of the cornstarch whisk this in so that there are no lumps
13. Pour whisked unsweetened soymilk and cornstarch to the pan
14. Turn the stove up
15. Stir this fast, so that it doesn’t burn, and it doesn’t get too thick
16. Turn the stove down
17. Add a little bit of dill (this is optional, because hollandaise sauce isn’t traditionally made with dill)
18. Spoon it over so that it completely covers the tops of your vegan egg florentine

Directions (to make non-alcoholic version of a fancy orange juice drink):
1. Take a glass
2. Pour about half a cup of fresh orange juice
3. Add a sparkling pear (you can use others)
4. Put raspberry in it (just makes it even fancier)